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HACCP in meat poultry and fish processing ed.by A M Pearson and T R Dutson

By: Contributor(s): Series: Advances in meat research series;v.10Publication details: Maryland Aspen Publishers 1999 Description: xv, 393pISBN:
  • 9780834213272
Subject(s):
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Holdings
Item type Current library Call number Status Date due Barcode
Books Books University Library General Stacks 637.5 PEA (Browse shelf(Opens below)) Available 00063041

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